I'm new here

Sobremonte Acres said:

I'm going to check to see if the pork steak dinner
is done.

Nice to have you... One lil' thing though - this is a *text*
only newsgroup. Post in plain text without html attachments.

~john

On Mon, 7 Jun 2004 16:39:33 -0400, [email hidden]

(Sobremonte Acres) said:

I like it here, this is an interesting group. Last night
was the first time I was here reading about hiding the
vegetables. ha And I came back reading about the macaroni
& cheese recently. Sometimes I'm a night owl. Lol

I'm going to check to see if the pork steak dinner
is done.

Brita

Welcome!

Unfortunately, I couldn't read your post until I "replied".
That's not the norm for usenet, so read what webtv says
about how to post (the technical steps) and come back soon.

I'm don't know how to use webtv, but if you find a thread
you want to reply to - you can do it via www.Google,com

<s>

Practice safe eating - always use condiments

Hark! I heard Levelwave© <[email hidden]> say:

Quoted message said:

Sobremonte Acres wrote:

Quoted message said:

Quoted message said:

I'm going to check to see if the pork steak dinner
is done.

Quoted message said:

Nice to have you... One lil' thing though - this is a
*text* only newsgroup. Post in plain text without html
attachments.

John, you're so polite. :-)

ObFood: Still watching my calories, but planning to make a
nice London Broil for dinner -- this is how my sister taught
me to do it, yummy stuff:

London Broil

2-3 pounds Chataubriand or round steak Sliced onion 1 T.
lemon juice 1 tsp. garlic, crushed or minced 2 T. olive oil
½ tsp. salt Pepper to taste

Sauté onion in oil, lemon juice, spices, and garlic. Keep
warm. Drizzle some of the liquid over steak and broil for
5-8 minutes. Turn meat; add more liquid and broil additional
5-8 minutes. Add onion and continue broiling until onion is
browned. Let rest for 10 minutes, serve thinly sliced.

--
J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid
gamer, novice cook ~ ..fish heads, fish heads, eat
them up, yum!